There’s something magical about a one-pot pasta dinner. You start with simple ingredients—ground beef, pasta, and tomatoes—and with just a bit of patience, everything simmers together into a creamy, comforting meal that tastes like it took hours. This creamy beef and tomato pasta recipe is perfect for busy weeknights in Canada or the USA, when you want a hearty dish on the table in under 40 minutes.

Unlike my American Goulash which leans smoky and paprika-heavy, this version is creamier, with Italian-inspired herbs like basil and oregano. It’s the kind of pasta dish that feels restaurant-worthy but is made with affordable pantry staples.

Why You’ll Love This Recipe

One pot = less mess – pasta and beef cook in the same pot, soaking up all the flavors.
Creamy & savory – a touch of cream (or cream cheese) turns the tomato base into a luscious sauce.
Kid-friendly – mild flavors with a little flexibility if you want to add spice.
North American staple – these kinds of one-pot pasta dinners are classics in Canadian and American kitchens.
Leftover heaven – reheats beautifully, perfect for meal prep.

If you enjoy hearty pasta recipes like this, you’ll also love my Spaghetti with Meat Sauce and my Cheesy Beef Macaroni Casserole.

Ingredients (4–6 servings)

500 g ground beef (1.1 lb, ideally 80/20 for flavor)
1 onion, finely chopped
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil (or 1 tbsp fresh, chopped)
½ tsp chili flakes (optional, for gentle heat)
400 g short pasta (rotini, fusilli, or penne)
1 can (400 g / 14 oz) crushed tomatoes
750 ml beef or chicken stock (about 3 cups)
150 ml heavy cream (⅔ cup) or 100 g cream cheese
1 tbsp olive oil
Salt and black pepper, to taste
50 g grated Parmesan (½ cup), for serving

Step-by-Step Instructions

Step 1 – Cook the Beef

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook until browned, about 6–8 minutes, breaking it into crumbles. Season lightly with salt and pepper. Remove from the pot and set aside.

Step 2 – Build the Aromatic Base

In the same pot, sauté the onion until softened, about 5 minutes. Stir in garlic, oregano, basil, and chili flakes. Cook 1 minute until fragrant.

Step 3 – Create the Sauce

Return beef to the pot. Add crushed tomatoes, stock, and pasta. Stir well, making sure pasta is submerged in the liquid.

Step 4 – Simmer and Cook the Pasta

Bring to a boil, then reduce to a simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. Add extra stock if needed.

Step 5 – Make It Creamy

Reduce heat to low. Stir in the cream (or cream cheese) and mix until the sauce is silky. Taste and adjust seasoning.

Step 6 – Serve

Sprinkle with Parmesan and fresh basil. Serve immediately in warm bowls.

Chef’s Tips

Don’t overcook pasta – it will keep absorbing sauce even after you turn off the heat.
Cream balance – heavy cream gives a smooth finish, while cream cheese adds tang.
Better stock = better flavor – homemade or low-sodium broth makes a huge difference.
Add veggies – mushrooms, spinach, or zucchini can be stirred in with the pasta.

For another creamy pasta idea, try my Fettuccine Alfredo au Poulet or my Pâtes au Saumon.

Substitutions and Variations

Ground meat – swap beef for ground turkey, chicken, or pork.
Cheese – add mozzarella for a stretchy, cheesy finish.
Dairy-free – use coconut milk instead of cream.
Gluten-free – substitute gluten-free pasta, but check cooking times carefully.
Extra spice – stir in a pinch of cayenne or hot paprika.

If you’re in the mood for a tomato-forward dish, you might also enjoy my Homemade Bolognese or Pasta alla Zozzona.

Frequently Asked Questions

Can I make this ahead of time?
Yes, but pasta will continue absorbing sauce. Reheat with a splash of stock or cream.

Does it freeze well?
It can be frozen, but the pasta will soften. For best results, freeze the sauce separately and add freshly cooked pasta later.

Can I use milk instead of cream?
Yes, but the sauce won’t be as rich. Whole milk works best if you don’t have cream.

What sides go with creamy beef pasta?
A crisp Quebec Cabbage Salad or Homemade Garlic Bread makes a great pairing.

One-Pot Creamy Beef and Tomato Pasta (Easy Family Dinner)

There’s something magical about a one-pot pasta dinner. You start with simple ingredients—ground beef, pasta, and tomatoes—and with just a bit of patience, everything simmers together into a creamy, comforting meal that tastes like it took hours. This creamy beef and tomato pasta recipe is perfect for busy weeknights in Canada or the USA, when you want a hearty dish on the table in under 40 minutes.

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Prep Time 20

Cooking Time 1

Category Main Course

Cuisine American

Portions 4 people

Calories 500 kcal

Ingredients

500 g 1 lb ground beef (80/20 if possible)
1 onion finely diced
3 garlic cloves minced
1 tsp dried oregano
1 tsp dried basil or 1 tbsp fresh basil, chopped
400 g 14 oz short pasta (fusilli, penne, or rotini)
400 g 14 oz canned crushed tomatoes
750 ml 3 cups beef or chicken broth
150 ml ⅔ cup heavy cream (or 100 g cream cheese)
Salt and black pepper to taste
Parmesan cheese grated, for serving

Instructions

Cook the beef

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it up with a wooden spoon until browned. Lightly season with salt and pepper. Transfer the beef to a plate and set aside.

Build the flavor base

In the same pot, add the onion and sauté for about 5 minutes, until soft and translucent. Stir in the garlic, oregano, and basil. Cook for 1 minute to release the flavors.

Add pasta and sauce ingredients

Return the beef to the pot. Add the crushed tomatoes, broth, and uncooked pasta. Stir well so the pasta is fully submerged in the liquid.

Simmer

Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally so the pasta doesn’t stick. The pasta should be al dente and the sauce slightly thickened. Add a splash of broth if it looks too dry.

Make it creamy

Lower the heat and stir in the heavy cream (or cream cheese cut into cubes). Mix until the sauce is smooth and creamy. Taste and adjust seasoning with extra salt and pepper if needed.

Serve

Dish into bowls while hot. Top with grated Parmesan and fresh basil if you have it.

Video

Notes